The food ingredients this atlas records as culinarily significant, grouped into twelve sub categories per the USDA FoodData Central food-group classification: Vegetables and Vegetable Products, Fruits and Fruit Products, Spices Herbs and Seasonings, Cereal Grains Pseudocereals and Pasta, Nuts and Seeds, Legumes and Legume Products, Finfish and Shellfish Products, Fats and Oils, Sweeteners, Condiments Sauces and Fermented Flavorings, Dairy and Egg Products, and Meat and Poultry Products. This atlas records an ingredient's culinary use and identity, not its farming or agronomy, which is Nature's or Technology's, and not its nutrient science, which is Health's.